Cheesy Zucchini and Potato Bake

Cheesy Zucchini and Potato Bake

Ingredients:

• 2 medium zucchinis, diced
• 3 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Prepare the Vegetables:
   • Preheat the oven to 375°F (190°C).
   • In a large skillet, heat the olive oil over medium heat.
   • Add the diced zucchini, potatoes, and onion. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes. Remove from heat and let cool slightly.
2. Prepare the Egg Mixture:
   • In a large bowl, whisk together the heavy cream, eggs, dried oregano, salt, and black pepper.
   • Stir in the shredded cheddar cheese and grated Parmesan cheese until well combined.
3. Combine and Bake:
   • Gently fold the cooked vegetables and chopped parsley into the egg mixture until evenly distributed.
   • Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
4. Bake the Casserole:
   • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.
   • Remove from the oven and let cool for a few minutes before slicing.
5. Serve:
   • Cut the casserole into squares and serve warm.

Enjoy your Cheesy Zucchini and Potato Bake! If you need more recipes or any other assistance, feel free to ask.